Food Engineering
Research Team (FERST)
National Technical University of Athens
School of Chemical Engineering
Laboratory of Food Chemistry and Technology
Prof. Petros Taoukis Research Team
9 Heroon Polytechniou str., 157 72
Zografos Campus, Athens, GREECE
tel. +30 210 772-3118, 3119, 3171
e-mail: taoukis@chemeng.ntua.gr
FERST contributions to conferences and meetings
Smart TTI labels from conception to application: State of the art and future prospects
P.S. Taoukis
Experimental validation of TTI smart labels for monitoring histamine formation in fish
T.N. Tsironi, M.N. Giannoglou, A. Ntzimani, P.S. Taoukis
Design and development of fresh‐cut fruit products minimally processed by osmosis and high pressure or air drying for increased shelf-life
K. Panteleakou, E. Dermesonlouoglou, G. Katsaros, P. Taoukis
Modelling the effect of pulsed electric fields on yeast extract production by autolysis
G. Dimopoulos, N. Stefanou, V. Andreou, G. Katsaros, P. Taoukis
Study of high pressure and pulsed electric fields technologies applicability to improve quality and productivity of fruit and vegetable industrial products
V. Andreou, G. Dimopoulos, G. Katsaros, P. Taoukis
Effect of an enzyme assisted debittering process combined with high pressure on Navel orange juice quality and flavor compounds
E. Gogou, A. OrfanoudakiI, D. Tsimogiannis P. Taoukis
Research on novel applications of high pressure processing beyond nonthermal pasteurization
P. Taoukis, G. Katsaros, M. Giannoglou, E. Gogou, M. Tsevdou
Shelf-life modelling of chicken cuts in modified atmosphere and in edible films with antimicrobial agents
A. Kalamaras,A. Ntzimani, T. Tsironi, P. Taoukis
TTI smart labels for monitoring histamine formation in seafood
T. Tsironi, M. Giannoglou, P. Ronnow, P. Taoukis
Effect of pulsed electric fields on the drying process of sweet potato
G. Dimopoulos, T. Tsonas, V. Andreou, G. Katsaros, P. Taoukis
Application of osmotic dehydration to improve the quality of dried goji berry
E. Dermesonlouoglou, A. Chalkia, G. Katsaros, P. Taoukis
A pilot scale study of the application of high pressure and enzymatic treatment of milk with transglutaminase in yoghurt production
M. Tsevdou, G, Theodorou, M. Markantoni, E. Platakou, A. Hatzigeorgiou, I. Politis, P. Taoukis
Improving Drying Characteristics and Quality of Goji Berry Using Non-thermal Pretreatments: Pulsed Electric Field and Osmotic Dehydration
Modelling of Virgin Olive Oil Extraction Yield Increase from Pulsed Electric Fields treated Olive Paste combined with different malaxation conditions
Effect of Pulsed Electric Fields on yeast extract production by autolysis
Comparative study of the effect of thermal and nonthermal pasteurization on pomegranate juice quality
S. Kottaridis, E. Gogou, P. Taoukis
Quality assessment of pulsed electric field pretreated osmodehydrofrozen kiwi fruit slices
E. Dermsonlouoglou, I. Zahariou, V. Andreou, P. Taoukis
Training food scientists in novel technologies principles and applications for producing high quality safe food products of long shelf-life
G. Katsaros, O. Schluter, A. Allende, P. Taoukis, J. Ehlbeck, J. Szczepek, V. Valdramidis
6th International Conference Cold Chain Management-Temperature Controlled Logistics
06-07 June, 2016
Bonn, Germany
TTI smart labels for seafood safety management: monitoring of Vibrio spp. risk in oysters
F. Tsironi, P. Ronnow, P. Taoukis
Cold chain management tools for the optimisation of ready to eat food products
E. Gogou, G. Alvarez, P. Taoukis